I am baffled by the sheer number of hams in Spain. Can you give me a quick guide to which is the best?I'd be mad to say which I think is the best – that's a matter best disputed by Spaniards. So I turned to Ricardo Gomez of top Spanish importers Brindisa for illumination. "It's a bit complicated," he said. "There are basically two kinds, the Serrano from the mountains, which is made from white pig hams; and Ibericó, which comes from the Iberian black pig, which is closer to the wild boar. There are several regional variations, such as Teruel and Trevelez, with DOP classification, which will lay down the law on things like feed and cure. For example, the best jamón Ibericó must be fed on acorns, which give the hams their particular sweetness. Good brand names to look out for are Joselito, 5 Js and Delissa de Extramadura." I should add that Brindisa runs a highly rated ham school at its shop at Borough Market.

I recently returned from a trip to Seville and I am trying to get hold of vino naranja, or orange wine, a dessert wine the locals seem to drink late into the evening. Can I lay my hands on any in the UK?Ah, marmalade in a glass, someone once said to me. You can find both vino naranja and moscatel naranja (both from the Bodegas Malaga Virgen), for £9.95 per 50cl bottle, at Sticky Wines, while Vinissimus lists vino naranja from the Bodega Iglesias at £12.41 for a 50cl bottle.